Bakhara Pasanda - Curried Lamb

• 12 cup peanut oil or 12 cup vegetable oil or 12 cup corn oil
• 1 large onion, coarsely grated, about 1 1/2 cups
• 2 whole cardamom seeds, unhusked, can use 1/2 tsp. ground cardomom
• 12 teaspoon ground ginger
• 1 cinnamon stick, about 2 inches long
• 2 whole cloves
• 1 tablespoon garlic, finely minced
• 2 23 cups water
• 12 cup yogurt
• 2 lbs lamb, cut into 2-inch cubes
• salt, to taste, about 3 tsp
• 12 cup heavy cream

1. Heat the oil in a large, heavy kettle (pot) and add the onion.
2. Cook stirring, about 5 minutes and add the cardomom, ginger, cinnamon and cloves.
3. Cook stirring frequently, about 10 minutes longer.
4. When onion starts to brown, add the garlic and 2/3 cup of water.
5. Simmer briefly and add the yogurt and lamb, stirring to coat the pieces.
6. Sprinkle with salt and cook over brisk heat stirring often, about 5 minutes and cover.
7. Cook about 30 minutes until the sauce is quite dry.
8. Stir often as the stew cooks.
9. Add the remaining 2 cups of water and cover again; cook 30 minutes longer, stirring to prevent sticking.
10. Add the heavy cream and cook uncovered for about 15 minutes longer.

peanut oil, onion, cardamom seeds, ground ginger, cinnamon, cloves, garlic, water, yogurt, lamb, salt, heavy cream

Taken from www.food.com/recipe/bakhara-pasanda-curried-lamb-245975 (may not work)